The chef community celebrates the return of International Salon Culinaire for its 120th anniversary

Historic chef competition International Salon Culinaire returned to ExCeL London on 21-23 March as part of Hotel, Restaurant & Catering (HRC) to once again celebrate some of the most exciting chefs working in the UK.   

Launched in 1902, the competition challenges chefs of all levels to compete across the live theatre, static display, skills theatre and sugarcraft competitions, with a panel of over 90 esteemed judges determining whether competing chefs are awarded gold, silver or bronze awards for their efforts.  

A long-standing partner to the competition has been Compass Group UK & Ireland, with Culinary Director Nick Vadis reflecting: “Salon Culinaire gives chefs confidence, competing helps them develop and hone their skills, as well as picking up new techniques. Chefs don’t get out of their own kitchen often, so these events are a great opportunity to challenge themselves, meet other chefs and see what the standards are within the hospitality world.” 

Over 600 chefs took part in the competition, which handed out 53 Gold Awards, 186 Awards and 197 Bronze Awards, with the judges commenting on the high level of skill and creativity the chefs displayed across all three days. 

Among the highlights of Salon 2022 was the Tilda Chef Team of the Year competition, in association with the Craft Guild of Chefs, which was won by Tarisa Reid and William May of Google RA. 

Craft Guild of Chefs National Chef Team of the year was won by Andrew D'Amery, Nathan Racey and Rick Owens of Tottenham Hotspur FC (representing the Craft Guild of Chefs), and inaugural Apprentice Challenge was won by Ging Lo-Mo of City of Liverpool College. 

Vladimir Hromek of South Farm made his mark on the competition by winning Best in Class in both the Senior Pasta Challenge and the Mystery Basket Grand Prix, while new category Pub Chef of the Year was won by Sam Seedhouse of The Bird in Hand (Butcombe). Another new competition, the Alaska Seafood Masters, was won by Christopher Willis of Lexington. 

All the chefs awarded Best in Class in the LIve Theatre challenges will be going on a study tour to Venice in September 2022, courtesy of Salon equipment partner UNOX. 

Salon Director Steve Munkley celebrated the successful return of the live event, saying: “We’re back! Salon Culinaire 2022 was an outstanding success, with all the theatre kitchens buzzing from early doors till the last competition. As Salon Director I was so proud to see the industry showing off its professionalism, hunger and tenacity, not letting anything stand in the way of getting us back on track and cooking. An amazing show, here’s to 2023 start practicing.” 

Salon judge Cyrus Todiwala OBE, Chef Proprietor of Cafe Spice Namaste, added: “It was great to be able to rub shoulders with members of our wider community and see the buzz that the show attracted. The interest and the comments I received from the exhibitors who I know were fabulous. The Salon was great, and it was good to see the competitions well subscribed and busy. All in all, a fabulous show and a great start to bring hospitality back together.” 

A standout moment of the competition was a special recognition for Pauline Tucker, a Vice President of the Craft Guild of Chefs, for her 52 years of service to International Salon Culinaire. 

Salon Project Director Andrew Pantelli commented: “The competition has benefitted from long-standing relationships with a number of fantastic, highly regarded chefs, but it’s hard to put into words the huge contribution that Pauline has made to Salon over her half century of supporting this event.” 

International Salon Culinaire will return to ExCeL London as part of Hotel, Restaurant & Catering (HRC) on 20-22 March 2023. Read on for the Best in Class winners across the Live Theatre and Static Display competitions, or head to internationalsalonculinaire.co.uk for the full list of results. 

Best in Class winners (Live Theatre) 

Junior Lamb sponsored by the Worshipful Company of Cooks 

• Taylor Muller, Westminster Kingsway College, Gold Award 

Perfect Pasta Senior 

• Samantha Watkins, Loughborough College, Gold Award  

Open Lamb sponsored by Welsh Lamb 

• Terry O'Riordon, Craft Guild of Chefs (Keto Chefs), Silver Award 

Association of Pastry Chefs Dessert of the Year 2022 

• Lydia Uglow, The Newt in Somerset, Gold Award  

Alaska Seafood Masters sponsored by the Alaska Seafood Marketing Institute 

• Christopher Willis, Lexington, Gold Award  

Pub Chef of the Year sponsored by Essential Cuisine 

• Sam Seedhouse, The Bird in Hand (Butcombe), Silver Award  

The Mystery Basket Grand Prix 

• Vladimir Hromek, South Farm, Gold Award  

The Mystery Basket Grand Prix  

• Hannah Lenton, South Farm, Gold Award 

The Custom Culinary Premium Plant Challenge 

• Hannah Stroud, River Green Restaurant, Silver Award 

Restaurant Home Meal Kit sponsored by Biopak 

• Nicola Harper, Eurest, Gold Award 

Plated Dessert sponsored by Henley Bridge Ingredients 

• Tim Fisher, Chartwells Independent, Silver Award  

Alsop and Walker Cheese Starter 

• Conor Bird, House of Commons, Gold Award 

Tilda Chef of the Year 2022 in association with The Craft Guild of Chefs

• William May, Google RA, Silver Award 
• Tarisa Reid, Google RA, Silver Award 

Craft Guild of Chefs National Chef Team of the Year sponsored by MSK Ingredients 

• Andrew D'Amery, Craft Guild of Chefs (Tottenham Hotspur FC), Gold Award 
• Nathan Racey, Craft Guild of Chefs (Tottenham Hotspur FC), Gold Award 
• Rick Owens, Craft Guild of Chefs (Tottenham Hotspur FC), Gold Award  

The Apprentice Challenge sponsored by HIT Training 

• Ging Lo-Mo, City of Liverpool College, Gold Award 

Perfect Pasta Senior 

• Vladimir Hromek, South Farm, Gold Award  

Sodexo Chef of the Year 

• Kyle Bowman, Sodexo UK & Ireland - Sodexo Live!, Gold Award 

Major Chefs Culinary Challenge sponsored by Major International 

• Rishiram Chaudhary, Eastleigh College, Gold Award 

The Country Range Student Chef Team Challenge in association with The Craft Guild of Chefs 

• Sam Paoli, New City College, Gold Award  
• Maria Carbone, New City College, Gold Award 
• Paulo De la Cruz, New City College, Gold Award 

Best in Class winners (Display) 

Show of Presentation Platter 

• Chris Macleod, Offshore ESS, Silver Award 

Starter Plates 

• David Auchie, Offshore ESS, Silver Award 

Tea Pastries sponsored by Association of Pastry Chefs 

• Lillian Savage, Craft Guild of Chefs / The Royal Household, Silver Award 

Student Dessert Plates sponsored by Association of Pastry Chefs 

• Marli Carter, Westminster Kingsway College, Silver Award 

Main Course Plates 

• Dan Howley, Absolute Taste Limited – Inflight, Gold Award 

3-Course Vegetarian of Plant Based Menu 

• Simon Coulter, Defence ESS, Silver Award 

Petit Fours sponsored by The Association of Pastry Chefs 

• Shona Sutherland, Taystful, Gold Award 

Student Bread Rolls & Loaf sponsored by Worshipful Company of Cooks 

• Asta Juskauskiene, Sodexo HMP & YOI Bronzefield female prison, Silver Award 

Student Tea Pastries sponsored by The Worshipful Company of Cooks

• Jess Erskine, Westminster Kingsway College, Silver Award 

Restaurant Fish Course 

• Izabella Gintert, Offshore ESS, Silver Award 

Junior 3 Course Vegetarian or Plant Based Menu 

• Shannon Lippiatt, Offshore ESS, Gold Award 

Junior Tea Pastries sponsored by the Association of Pastry Chefs 

• Catherine Glover, Pettigrew Bakeries, Gold Award 

Student Petit Fours sponsored by Worshipful Company of Cooks 

• Kaleisha Gordon, Westminster Kingsway College, Gold Award 

Ends

Editors notes

International Salon Culinaire is the UK’s largest and most prestigious programme of culinary competitions. With a heritage spanning over a century, Salon Culinaire has been a platform for chefs of all levels – nurturing young chefs at the beginning of their careers as well as showcasing the extraordinary talent of established chefs and highlighting the fantastic culinary skills that our industry has to offer.

Salon will return as part of Hotel, Restaurant & Catering (HRC) on 20-22 March 2023.